Blueberry Stuffed Croissant French Toast with Bacon Recipe

In a medium bowl, combine the 8 ounces cream cheese and 2 tablespoons honey until smooth. Gently fold in the 2 slices of cooked bacon, then set this mixture aside.

In a large shallow bowl, whisk together the 1/2 cup heavy cream, 1/4 cup milk, 2 large eggs, 1 teaspoon vanilla extract, 1 teaspoon ground cinnamon, and 1/8 teaspoon ground nutmeg until fully combined. This is your custard for dipping.

Melt 2 tablespoons butter in a large nonstick skillet over medium heat. Take each croissant half and dip it fully into the egg mixture, ensuring each side is well coated. Carefully add the dipped croissant halves to the hot pan, repeating for 2-3 halves at a time to avoid overcrowding. Cook for about 2 minutes on each side, until they are golden brown and lightly crisp. Repeat with the remaining croissant halves.